Ever closed your eyes and let it brush by you. Felt it’s pull against your hair and its soft pressure against your skin. Like hundreds of playful cotton-balls trying to tickle you. More gentle than feathers or even the grasp of a child’s hand, the wind nudges you towards simple, contended, happiness. A place where there is wonder and peace and the only noise is the almost unheard whisper of dreams and future adventures. Subtle and undemanding, the wind comes and goes all too often inexperienced. But for those who give in to the beckoning of the wind . . . well, they know what I’m talking about. How about you?

After Dinner Mints

In separate bowls, melt both chocolates. Add a couple drops of mint extract to either just the white chocolate (for a light minty flavor) or to both chocolates (for a stronger mint experience). Taste the chocolate to make sure it has the amount of mint you want, just know that the mint flavor will be slightly stronger after the chocolate has set up.

Using a small spoon, pour a small amount of white chocolate into the mold; the goal is to fill it 1/3 to 1/2 of the way with white chocolate. Allow to set up either on the counter in a cool room (below 70 degrees) or in the refrigerator. (Do not place chocolate in the freezer at this point as this will make the chocolate TOO cold and hard, when you add the dark chocolate on top they won’t fuse together well and you’ll run the risk of the two layer breaking apart when handling).

Once the white chocolate has set up (if you placed it in the refrigerator this should only take about 5-10 minutes) fill the mold the rest of the way with the melted dark chocolate. Note: the white chocolate doesn’t have to be completely hard, just firm enough that the two chocolates won’t mix.

With both white and dark chocolate in the molds place the mold either in the refrigerator or the freezer until the chocolate is completely set up and hard. (Placing chocolate in the freezer at this point is totally fine.)

Turn mold upside down and twist (like you would when popping ice out of an ice tray). Enjoy after dinner or serve at any party!

These easy to make-ahead dessert cups make even a simple scoop of ice-cream look like it came from a five-star restaurant! And, oh, the possibilities! Imagine these with your favorite custard and fresh fruit. Or – try this – a little lemon custard followed by a heaping spoon of citrus flavored whipped cream.

Sorry. I think I’m drooling.

Chocolate Dessert Cup

1 1/2 cups good Melting Chocolate (Not chocolate chips, something that will set up after its been melted.)
Wax Paper
Cupcake Pan

Start by melting the chocolate – either over a double boiler or in the microwave (always keep the microwave on half power and never for more than a minute at a time).

As the chocolate is melting, cut out 6 squares of wax paper, approximately 6 inches by 6 inches each.

Use a spoon to pour and then spread a small amount of chocolate around the center of one square of wax paper. Turn the cupcake pan upside-down and drape the chocolate covered wax over the top of one cupcake. Make the other five chocolate bowls like the first, spacing the wax out across the whole pan.

Carefully lift and place the cupcake pan with the chocolate cups on it into the freezer. Chill until the chocolate is set, about 30-60 minutes. Remove the wax and chocolate off the cupcake pan and then slowly peel the wax away from the chocolate.

Stack the chocolate bowls with a piece of clean wax paper between each one and store in the refrigerator until ready to use. (Not that these need refrigeration, the cold just helps prevent the cups from softening from sitting in a warm room.) Fill with anything that strikes your fancy!